Serious Eats: Recipes

Dinner Tonight: Turkey Fricassée with Mushrooms

[Photograph: Blake Royer]

Last week, someone sent me a shiitake mushroom farm, which recently started spouting out of all sides in my living room. It's disconcerting and kind of awesome. I was getting ready to prepare a meal when I noticed about 10 of them had reached full size; I already had a turkey breast set aside for dinner, so I started flipping through my cookbooks.

My answer came from The Silver Spoon, which called for stewing the mushrooms with the turkey in a rich liquid of wine and stock (fricassée essentially means poultry in a stewed preparation with creamy sauce). It's a deep-flavored preparation perfect for fall. Though the original recipe calls for porcini, I don't think substituting another was a problem. I was especially intrigued by the way the dish was finished, not with cream, but a couple egg yolks whisked with lemon juice and water. Stirred in off the heat, they thicken the broth so that it coats the dish. Boil some rice and you'll be warmed through.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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